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1. In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, smoked paprika, and cumin to form the marinade.
2 tbsp Gochujang,
2 tbsp Soy sauce,
1 tbsp Sesame oil,
1 tbsp Rice vinegar,
1 tbsp Honey,
3 clove Garlic cloves,
1 tbsp Fresh ginger,
1 tsp Smoked paprika,
1 tsp Ground cumin
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2. Slice the flank steak thinly against the grain into 5mm strips. Toss with half the marinade, 0.5 tsp kosher salt, and black pepper. Set aside the remaining marinade. Let the beef marinate for at least 20 minutes at room temperature (or up to 2 hours in the fridge).
600 g Flank steak,
0.5 tsp Kosher salt,
0.5 tsp Black pepper
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3. Finely shred the green cabbage. Toss with the juice of one lime and a pinch of kosher salt. Set aside to lightly pickle while you cook — this brightens the flavor and softens the cabbage slightly.
0.5 piece Green cabbage,
1 piece Lime,
0.5 tsp Kosher salt
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4. Heat a large cast-iron skillet or heavy pan over high heat until smoking. Add neutral oil, then add the sliced bell peppers and red onion. Cook without stirring for 2 minutes to get a good char, then toss and cook another 2–3 minutes until softened and slightly blistered. Season with a pinch of salt. Transfer the vegetables to a plate.
1 tbsp Neutral oil,
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Red onion,
1.5 tsp Kosher salt
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5. Return the pan to high heat and add the remaining neutral oil. Add the marinated beef strips in a single layer — work in two batches if needed to avoid steaming. Sear for 2 minutes per side until deeply browned and just cooked through.
600 g Flank steak,
1 tbsp Neutral oil
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6. Return the peppers and onion to the pan with the beef. Pour over the reserved marinade and toss everything together over high heat for 1 minute until glazed and fragrant. Remove from heat and squeeze the juice of the second lime over the top.
1 piece Lime
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7. Divide the pickled shredded cabbage among four bowls as the base. Top generously with the gochujang beef and pepper mixture. Finish each bowl with sliced spring onions, toasted sesame seeds, and fresh cilantro. Serve immediately.
1 tbsp Toasted sesame seeds,
0.2 cup Fresh cilantro (garnish),
3 piece Spring onions
